Edmundo Dantes 15

A few months ago I was invited to join our local rum club as a guest at one of their monthly meet-ups. This was a particularly good one to attend as they were finishing off what was left of a year’s worth of bottles. This meant that I got to try a really huge range of rums and really see what was out there. I’ve always had a soft spot for rum, but usually the mass produced stuff and usually mixed.

I learned a lot that night and took away two particular styles that I really liked, Demerara (Guyanese) rum and Cuban rum. This is the latter variety which can be quite light and somewhat herbal, the Guyanese stuff being quite thick, heavy and sweet.

This is made from molasses in column stills and is matured for 15 years. It comes from Santiago de Cuba and is produced in small batches of about 3000 bottles annually. It’s named for a character from The Count of Monte Cristo which I have sadly not yet gotten around to reading.